Best Bonnies Shrimp And Crabmeat Loaf Recipes

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SHRIMP AND CRAB LOAF



Shrimp and Crab Loaf image

Make and share this Shrimp and Crab Loaf recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 14

8 slices firm white bread, toasted
1 tablespoon butter
1 lb medium peeled and deveined shrimp
1/4 cup heavy cream
2 tablespoons lemon juice
1 tablespoon gin
1 tablespoon soy sauce
1 tablespoon finely chopped fresh ginger
1/2 teaspoon fresh ground black pepper
2 eggs
1 cup thinly sliced scallion
1/2 cup drained and coarsely chopped canned water chestnut
1/3 cup chopped cilantro
1/2 lb fresh lump crabmeat, picked over

Steps:

  • Preheat oven to 350°; butter a shallow 2-quart baking dish.
  • In a food processor, make crumbs of the toasted bread; measure out 1 ½ cups of the crumbs into a mixing bowl.
  • Heat the butter in a small skillet; toss with the remaining crumbs to moisten; set aside for the topping.
  • Coarsely chop ½ pound of the shrimp; set aside.
  • In a food processor, puree the remaining ½ pound of the shrimp with the cream, lemon juice, gin, soy sauce, ginger, and pepper.
  • Add in the eggs and process to blend.
  • Transfer the mixture to the mixing bowl with the breadcrumbs.
  • Add in the scallions, water chestnuts, and cilantro.
  • Using your hands, blend the mixture together.
  • Add in the chopped shrimp and the crabmeat; again, using your hands, gently but thoroughly blend mixture.
  • Pat the mixture into the prepared pan and sprinkle the top with the buttered crumbs.
  • Bake 40-45 minutes or until the loaf is firm and browned.
  • Let loaf rest 5-10 minutes before cutting into squares to serve.

Nutrition Facts : Calories 303.4, Fat 10.1, SaturatedFat 4.6, Cholesterol 233.8, Sodium 663, Carbohydrate 22.6, Fiber 1.7, Sugar 2.7, Protein 27.9

SHRIMP & CRAB CASSEROLE



Shrimp & Crab Casserole image

This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. -Jan Bartley, Evergreen, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
1/4 cup butter, cubed
2 celery ribs, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon seafood seasoning
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

CRAB AND SHRIMP LOUIS



Crab and Shrimp Louis image

This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.

Provided by Scotty

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

4 eggs
1 head iceberg lettuce, shredded
¼ cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1 avocado - peeled, pitted and sliced
8 cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1 lemon - cut into wedges, for garnish

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
  • Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 19 g, Cholesterol 352.3 mg, Fat 43.2 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 7.3 g, Sodium 700.7 mg, Sugar 6 g

BLEND OF THE BAYOU



Blend of the Bayou image

My sister-in-law shared this recipe with me when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 15

1 package (8 ounces) cream cheese, cubed
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup cooked rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers (about 12 crackers)

Steps:

  • Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 366 calories, Fat 23g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 981mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.

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